Pita Chips

Make Ahead. You can indulge guilt free with these lemon-garlic pita chips.

Yield: 4 dozen (16 servings) (serving size: 3 chips)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 11%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 6.8g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 100mg
  • Calcium: 0.0mg


  • 3 (6-inch) whole wheat pita bread rounds
  • Butter-flavored cooking spray
  • 3 1/2 teaspoons lemon juice
  • 1 garlic clove, pressed
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons minced fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. 1. Preheat oven to 350°.
  2. 2. Separate each pita bread round into 2 rounds; cut each round into 8 wedges. Arrange wedges, cut sides up, in a single layer on a large baking sheet. Coat wedges with cooking spray.
  3. 3. Combine lemon juice and garlic; lightly brush over wedges. Combine parsley and remaining 3 ingredients; sprinkle mixture evenly over wedges.
  4. 4. Bake at 350° for 12 minutes or until lightly browned. Transfer chips to wire racks; cool completely. Store in an airtight container.
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